Homemade Bagels
These homemade bagels have the perfect balance of a crisp, golden crust and a satisfyingly chewy interior.
Equipment
Ingredients
Dough
- 1 ½ cups (360ml) warm water (100-110°F)
- 1 Tbsp instant yeast *see notes if using active dry yeast
- 1 Tbsp brown sugar
- 4 cups (520g) bread flour plus more for work surface and hands
- 2 tsp salt
- Nonstick spray or 2 tsp oil
- Egg wash: 1 egg white beaten with 1 tablespoon water and a pinch of salt
For Boiling
- 2 quarts water
- 2 Tbsp honey
- 1 tsp baking soda
Topping Options:
- Everything bagel seasoning
- Asiago Cheddar
- Jalapeño Cheddar
- Plain
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine warm water, brown sugar, and yeast. Stir and let sit for 5 minutes until foamy.
- Add bread flour and salt. Mix on low speed until a rough dough forms.
- Increase the speed to medium and knead for about 8 minutes until the dough is smooth and elastic.
- Lightly grease a large bowl with nonstick spray or oil.
- Place the dough inside, cover with a damp towel, and let rise in a warm place for 60-90 minutes, or until doubled in size.
- Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball. Poke a hole in the center with your finger and gently stretch it to create a bagel shape.
- Place the shaped bagels on a parchment-lined baking sheet. Cover with a towel and let rest for 20 minutes.
- In a large pot, bring 2 quarts of water to a boil. Add honey and baking soda. Boil each bagel for 45 seconds per side. Remove with a slotted spoon and place back on the baking sheet.
- Preheat oven to 425°F (218°C). Brush each bagel with egg wash. Add toppings as desired:Everything Bagel Seasoning: Sprinkle generously over each bagel.Asiago Cheddar: Top with shredded Asiago and Cheddar cheese before baking.Jalapeño Cheddar: Add thinly sliced jalapeños and shredded cheddar on top.Plain: Leave as is for a classic bagel.
- Bake for 20-25 minutes, until golden brown.
- Allow to cool for at least 10 minutes before slicing. Enjoy!
Notes
- *If using active dry yeast: Use 1 tbsp (12g) of active dry yeast. Dissolve yeast in warm water (100-110°) with 1 tsp sugar. Let sit for 5-10 minutes until foamy, then proceed with the recipe.
- Boiling with honey and baking soda enhances flavor and texture. The honey adds a touch of sweetness and encourages a golden crust, while the baking soda helps create the classic chewy texture.
- Bread flour is essential for chewy bagels. It has a higher protein content than all-purpose flour, which helps develop the bagels' signature dense and chewy texture. Also, avoid adding extra flour to the recipe. I would recommend measuring out the flour if you can. This recipe was tested with King Arthur Bread Flour.
- No stand mixer? No problem! Mix the ingredients in a large bowl, then knead by hand on a lightly floured surface for 10-12 minutes until smooth and elastic.
- These bagels can be made ahead of time. After shaping, cover and refrigerate overnight. Simply boil and bake them the next morning for fresh bagels.
- Bagels can be frozen for later. Store cooled bagels in an airtight bag in the freezer for up to 3 months. Toast or reheat when ready to enjoy.
- If you want to experiment with other toppings then you could try sesame seeds, poppy seeds, minced garlic, minced onion, cinnamon sugar, or sunflower seeds for different flavors.
- Add mix-ins for variety. Fold in raisins, cinnamon, shredded cheese, or other ingredients before shaping the bagels. I would recommend just doing toppings before adding the mix-ins. You may also want to cut into ten pieces versus eight if doing something with a lot of mix-ins.
- Store properly for freshness. Keep bagels in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
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